Candied Fruitcake Recipes

CANDIED FRUIT CAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a large bowl, whisk the eggs and sugar until the mixture whitens.
• Add the melted butter to the mixture.
• Gradually add the flour, then the yeast.
• Using a spatula, gently and repeatedly incorporate different candied fruits and raisins.
• Pour the batter into a buttered cake pan.
• Place in the oven and immediately lower the oven to 400 degrees Fahrenheit.
• Bake for 50 minutes to 1 hour. To check if the cake is ready, place the blade of a clean knife in the middle of cake. When it comes out clean and dry, then the cake is baked!
• You can find candied fruits in a delicatessen or with a confectioner. It's definitely worth the detour to put candied fruit of quality. But if you can not find any, do not panic! Replace them with candied fruits commercially available.

CANDIED FRUITCAKE

Steps:

• Combine dates and candied fruit in a small bowl; pour coffee and brandy over them, and stir to combine. Cover and macerate 6 hours or overnight.
• Place oven rack in lowest position and large roasting pan on rack. Fill pan halfway with hot water. Heat oven to 350 degrees. Grease a 10-inch tube pan. Stir flour, mace, cinnamon, cloves, salt, baking powder and soda together in medium bowl; set aside.
• In mixer with paddle attachment, beat butter on medium speed until light and fluffy, 40 seconds. Scrape down bowl, add brown sugar, and beat until light and fluffy, 2 minutes. Mix in vanilla. Add eggs, beating well after each addition.
• With machine on low speed, add dry ingredients, and mix just to combine. Mix in dates, fruit and macerating liquid. Turn batter into cake pan, smoothing top. Bake in water bath until cake has risen and top is brown, about an hour. Remove cake from oven, cool in pan on wire rack 5 minutes, turn out of pan right-side up onto rack and cool completely.
• Heat sugar with 1 tablespoon water to a simmer, stirring to dissolve sugar. Simmer until syrup thickens slightly. Remove from heat. Arrange slices of candied fruit on top of cake, and brush with syrup.

QUICK FRUITCAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper.
• Sift the flour with the baking soda.
• In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans.
• Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.

CANDIED FRUITCAKE SQUARES

Steps:

• Line an 8-in. square baking dish with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the dates, pineapple and cherries; toss to coat. In a small bowl, whisk the egg, brown sugar and vanilla until blended; stir into fruit mixture. Stir in pecans. Press firmly into prepared baking dish., Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean and top is golden. Cool in pan for 10 minutes. Using parchment, transfer to a wire rack. Remove paper; cool fruitcake completely. , Using a serrated knife, cut into 1-in. squares. Store in an airtight container.

THE BEST FRUITCAKE EVER WITH CANDIED FRUIT!

Steps:

• In a large bowl, mix the marmalade together with the hot black tea and whiskey or orange juice until it had melted.
• Stir in all the candied fruit and peels and the dried fruit. Leave overnight to soak, covered by a tablecloth.
• Grease an 8 inch, deep cake tin with a loose bottom or line it and preheat oven to 280°F.
• Cream the butter and brown sugar until it is fluffy. If you use an electric mixer it will be easier.
• Add one egg at a time, making sure everything is well incorporated before moving on.
• Sift the flour and spices together and add them slowly to the mixture.
• Once everything is evenly mixed, fold in the lemon zest and soaked fruit, together with any liquid that was leftover. Save 2 tablespoons to make the topping.
• Bake for 1 hour. While it is in the oven we are going to make the topping. In a saucepan, melt the butter and golden syrup together.
• Add the nuts, seeds and candied fruit. Set it aside for the butter to cool and thicken.
• At the hour mark, take the cake out of the oven. It is not yet done and it will be soft. Do not worry about it sinking because it can take the weight without any problem.
• With a spoon, spread the 2 tablespoons of batter you had kept separate. Add the fruit and nut mix on top and put back in the oven to finish baking.
• You know it is done once a skewer inserted in the middle comes out clean. Take it out and let cool.
• If it is underdone but the nuts are already golden, cover with foil and give it another 10 minutes before testing it again.
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• Once the cake has cooled down a bit but it is still warm, proceed to make the soak. Be sure to do this before nutty topping firms up, if not it will ruin the top of the cake, leaving holes all over. Also, be careful with the temperature of the soak. If it is too hot it will melt the topping.
• Using a skewer, poke holes in the cake all the way down to the bottom. This will allow the soak to penetrate the crumb.
• Dissolve the sugar in the hot tea and then add the whiskey or orange juice.
• Spoon the mixture over cake. You can keep it in an airtight container, away from the heat and sun, for a month.
• Once it is completely cool, you can loosen the tin and take the cake out. This will allow time for the nutty topping to firm up. Loosen any parts of it that are stuck to the tin before transferring it to a plate.

CANDIED HOLIDAY FRUITCAKE

Steps:

• Position rack in lowest third of oven and preheat to 250°F. Grease and flour 12-cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
• Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar.

CANDIED FRUIT CAKE

Steps:

• Grease and flour 4 mini loaf pans or round casserole. In medium bowl, beat egg with sugar until fluffy. Stir in flour, baking powder and salt and blend. Add dates, cherries, and pineapple. Wet your hands and pack into pans. Bake at 300F for 35-40 minutes. Top should be dry, but not brown. Melt jelly, add bourbon and while cakes are still warm, spread mixture over cakes, Wrap tightly. Keep in refrigerator or freezer. Best if you can make this a week or two before serving. Family favorite for many years.

CANDIED FRUITCAKE

Steps:

• Preheat oven to 275°F.
• Grease two loaf pans.
• Line bottom and sides with parchment paper.
• Chop all fruit (except cherries) into small pieces.
• Mix fruit with the rest of the ingredients, including pecan halves and divide evenly between prepared pans.
• Bake in center of oven for 1 1/2 hours.
• Remove from pans to cool on rack, and keep in an airtight container.

LIGHT CANDIED FRUITCAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt, spices and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a firm dough (do not knead). Cover and let rise in a warm place for 20 minutes., Stir dough down. Stir in fruit, raisins, nuts and orange zest. Transfer to a greased 10-in. fluted tube pan. Cover and let rise until doubled, about 1-1/2 hours., Bake at 375° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely., For glaze, in a bowl, combine sugar, orange zest and enough orange juice to achieve drizzling consistency; spoon over cake. Decorate with cherries.

MRS. MAUS'S FRUITCAKE

Steps:

• Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
• Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
• Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.